人类感官,味觉受体和量化研究 菜/大菜蛋白分离物中提取的卡姆费罗尔糖化物
Christoph Walser1, Andrea Spaccasassi1, Katrin Gradl2,3
1Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
Journal of agricultural and food chemistry
|June 18, 2024
概括
在菜蛋白中发现了九种苦和固的kaempferol糖化物. 了解这些化合物可以通过优化育种和加工来帮助减少菜蛋白分离物的苦味.
科学领域:
- 食品化学 食品化学
- 植物生物化学 植物生物化学
- 感官科学 感官科学
背景情况:
- 菜蛋白分离物含有苦味和性化合物,影响消费者接受.
- 凯姆菲罗尔3-O-(2'''O-sinapoyl-β-d-sophoroside) (1) 是一种已知的黄油中的苦味化合物.
- 需要进一步识别和表征这些味觉活性物质.
研究的目的:
- 为了识别和量化油菜蛋白质分离物中的苦味和收性凯姆菲罗尔糖化物.
- 研究这些化合物对苦味受体 (TAS2R) 信号传递的影响.
- 探索降低菜蛋白生产中的苦味和度的策略.
主要方法:
- 使用UHPLC-MS/MSMRM识别和量化kaempferol糖化物.
- 人类感官实验以确定苦味和味的口味值.
- 在HGT-1细胞中分析TAS2R相关的质子分泌,以评估受体激活.
主要成果:
- 除了化合物1外,还发现了8种新的苦和的凯姆菲罗尔糖化物 (2-9).
- 苦味和味的味道值分别在3.3531.7 μmol/L和0.366.4 μmol/L之间.
- 化合物1,3,和5-9在蛋白质分离物中超过了剂量超过值 (DoT) 的因素,而化合物1在工业生产期间增加,而化合物3被确定为潜在的前体.
结论:
- 多种kaempferol糖化物有助于拉皮蛋白分离物的苦味和性.
- 了解这些化合物的形成和贡献,对于提高油菜蛋白质质量至关重要.
- 优化育种和下游加工可以导致更少的苦和缩的菜蛋白质产品.
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